Directions

Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.

Hummus or Chick Pea Dip:

Drain and dry chick peas. Put garlic in food processor and mince. Add chick peas and mince, scraping down the sides. Add salt, tahini and lemon juice. Mix. Taste. Add enough reserve chick pea juice to make a thick creamy consistency. You should be able to make an indentation in the hummus with a back of a spoon. Check taste again for additional lemon or salt.

Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.